American Farmstead Cheese: The Complete Guide To Making and selling Artisan Cheeses (Hardcover)

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ITEM# 3264395
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ITEM#: 3264395

Paul Kindstedt is a Professor of Food Science in the Department of Nutrition and Food Sciences at the University of Vermont. He has authored numerous research articles and invited conference proceedings on dairy chemistry and cheese science, as well as the book Cheese and Culture: A History of Cheese and its Place in Western Civilization. He has received national professional recognition for both his research and teaching and currently serves as the Co-Director of the Vermont Institute for Artisan Cheese at the University of Vermont. He is married and blessed with three children who are the joy of his life.

The Vermont Cheese Council is a nonprofit organization whose support of more than dozen Vermont cheesemakers contributes to a vision for continued agricultural practices and the preservation of Vermont's rural landscape.

This comprehensive guide to farmstead cheese explains the diversity of cheeses in terms of historical animal husbandry, pastures, climate, preservation, and transport-all of which still contribute to the uniqueness of farm cheeses today.
Discover the composition of milk (and its seasonal variations), starter cultures, and the chemistry of cheese. The book includes:

  • A fully illustrated guide to basic cheesemaking
  • Discussions on the effects of calcium, pH, salt, and moisture on the process
  • Ways to ensure safety and quality through sampling and risk reduction
  • Methods for analyzing the resulting composition

You will meet artisan cheesemaker Peter Dixon, who will remind you of the creative spirit of nature as he shares his own process for cheesemaking. Alison Hooper, cofounder of Vermont Butter & Cheese Company, shares her experience-both the mistakes and the successes-to guide you in your own business adventure with cheese. David and Cindy Major, owners of Vermont Shepherd, a sheep dairy and cheese business, tell the story of their farm and business from rocky beginning to successful end.


ISBN 9781931498777
Genre COOKING / Specific Ingredients / Dairy
Format Hardcover
Pages 276
Publisher Date 2005-05-30 00:00:00.0
Publisher Chelsea Green Pub Co
Copyright Year 2005
Height 10.25 in
Wdth 7.25 in
Thickness 1.0 in
Unit weight 1.7 lb
Language English
Subtitle The Complete Guide To Making and selling Artisan Cheeses
Audience General/trade
Authors Kindsedt, Paul
Dimensions 9.3x6.7x1.1

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  • Most Recent

  • American Farmstead Cheese
    Verified Purchase

    This is THE book for the dairy that wants to make cheese. The beginning is a wonderful history of cheese taking the reader to a better understanding of cheese creation. It is now required reading for anyone new in the milk parlor!

    Read More
  • American Farmstead Cheese
    Verified Purchase

    This book covers the chemisty, composition, and management of the process of making cheese. It is invaluable for troubleshooting purposes,just remember, NO RECIPES! If recipes are what you need there are books that cover specific recipes. What you will get is the importance of the eight basic steps in cheesemaking and how these steps affect what kind of cheese you produce.It is a great book for any cheesemaker as it is written in a straight forward style using plain english. There shouldn't be anything intimidating to a home cheesemaker. You would use it if you wanted to make better,more consistent cheese at home, or if you have a farmstead operation or are considering starting one this would cover the nuts and bolts for business startup and operations. Although I have been making good cheese for some time, everything in this book was what I needed to advance,so this book was mandatory on my reference shelf.

    Read More

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This product is not yet released, and is expected to ship on May. 28, 2005.

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